Summertime Zucchini Soup

6 cups broth (chicken or vegetable)
3 Tbsp. long-grain rice
3 small to medium zucchini, sliced
cooking spray
1 Tbsp. mild vegetable oil, such as corn or peanut
1 large onion, chopped
3 cloves garlic, peeled (optional)
nutmeg to taste
Salt and black pepper to taste
Plain yogurt or sour cream or creme fraiche, for garnish (optional)

In a large soup pot, bring the stock to a boil. Drop in the rice, turn down the heat to medium-low, and let simmer gently, covered, about 20 minutes. Drop in the zucchini, re-cover, and let cook until the zucchini is quite soft, 7 to 8 minutes.

Meanwhile, spray a 10-inch skillet with the Pam spray, and in it heat the oil over medium heat. Add the onion and saute until limp but not browned, 5 to 6 minutes. Transfer the onion to a food processor.

Remove the stock from the heat and let it cool slightly. Strain, reserving both the liquid and the solids. Add the zucchini-rice mixture to the sauteed onion in the processor, along with the raw garlic, if using (the garlic gives the soup MUCH more punch). Buzz the mixture until smooth. If you wish, for absolute smoothness, pass the puree through a power strainer.

Return the puree to the soup pot with the stock. Taste, and season well with nutmeg, salt, and pepper. Serve hot or cold, with or without a dab of yogurt, sour cream, or creme fraiche.

Rich Squash Casserole

1 cup grated Gruyere cheese
1 cup ricotta cheese
1/2 cup plain bread crumbs
1 Tbsp. cornstarch
1 1/4 dried basil
1 1/2 dried thyme
3/4 tsp. each salt and black pepper
1 Tbsp. olive oil
8 oz. mushrooms, sliced
1 large onion, chopped
3 large summer squash, sliced 1/4 inch thick
2 large zucchini, sliced 1/4 inch thick

Stir together Gruyere, ricotta, bread crumbs, cornstarch, basil, 3/4 tsp. of the thyme and 1/2 tsp. each of the salt and pepper; set aside.

heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion; sprinkle with remaining 3/4 tsp. thyme and 1/4 tsp. each salt and pepper. Cover; cook 6 minutes, stirring occasionally.

Coast slow cooker with cooking spray. Layer 1/3 of the squash in bottom. Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixture on top. Layer with another 1/3 of squash, the rest of the mushrooms and another 2/3 cup of ricotta mixture. Place remaining squash and ricotta mixture on top.

Cover; cook for 2 hours on high or 4 hours on low. Serve immediately.

South Beach Gazpacho

2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green pepper
1/2 cup finely chopped green onion
3 Tbsp. white wine vinegar
2 Tbsp. EV olive oil
1 large clove garlic, minced
2 tsp. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper

Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.

Freezer Corn

16 cups corn (4 quarts, or about 20 ears)
3 cups water
1/2 stick butter
3-4 tsp. salt
1 Tbsp. sugar (optional)

Using a sharp knife, cut corn off cobb while raw.
Combine all ingredients in a large kettle.
Bring to a boil and simmer for 5 minutes, stirring occasionally.
Cool. Package in Ziploc freezer bags. Do not drain.

Yield: Seven 2-cup packages.